Recipes

Recipe: ASIA WEEK: VIETNAMESE MUST-HAVE TABLE SAUCE (NUOC CHAM)

This week, we'll offer a few exotic and not-too-hard-to-prepare Asian recipes. This one comes from the book "Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia" by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

1/4 cup fresh lime juice

1/4 cup Vietnamese or Thai fish sauce

1/4 cup water

2 teaspoons rice or cider vinegar

1 tablespoon sugar

1 small clove garlic, minced

1 bird chili or jalapeno, minced

Several shreds of carrot (optional)

DIRECTIONS

Combine ingredients in a bowl; stir to dissolve the sugar. Serve in one or more condiment bowls. Store in a tightly sealed glass container in the refrigerator for up to 3 days.

Makes more than 3/4 cup sauce.

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